Natural Papaya Extract Enzyme CAS 9001-73-4 Papaya Enzyme Papain

• Customization: Available
• CAS No.: 9001-73-4
• Formula: /
• Model NO.: ST-papain
• EINECS: 232-627-2
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Cool Dry Place
• Shelf Life: 24 Months
• Type: Powder
• Product Name: Nattokinase
• Form: Powder
• MOQ: 1kg
• Sample: 5-10g
• Application: Health Food
• CAS: 133876-92-3
• Stock: in Stock
• Molecular Formula: /
• Package: 1kg/Bag, 25kg/Drum
• Service: China
• Brand: Sentian
• Certificate: COA/MSDS
• Storage: Cool Dry Place
• Transport Package: Bag/Bottle
• Specification: 10000U/g
• Trademark: SENTIAN
• Origin: China
• Production Capacity: 50000kg Per Month

Product Description

 

Description

Papain is a natural enzyme, a kind of endopeptidese containing hydrosulfide group (-SH), extracted from the milky juice of the unripe papaya by biotechnology. It has strong ability of hydrolyzing protein and can be used for improving the nutritional value or function of the plants and the animal protein.

Product name	Papain
Specification	50,000-2,300,000u/g
Appearance	White powder
MOQ	1kg
Sample	10-20g
Shelf life	2 years

Application & Funtion

Food industry
In the food industry, papain can be used for meat tenderization, beer clarification, and biscuits loosening.
Beer clarifier
The main reason that causes the turbidity of beer in cold storage is that the protein in beer is easily combined with polyphenols to form macromolecular complexes. The use of papain in beer clarifiers has a wide range of specificity for the formation of turbid proteins, which can degrade large-molecule proteins into small-molecule substances, and improve the solubility of protein and polyphenol complexes; on the other hand, papain is A protein with biological activity, which can form a stable state balance with polyphenols that cause beer cold storage turbidity, and prevents beer cold storage turbidity.
Meat tenderizer
The use of papain can break down the collagen and muscle fibers in the meat, and loosen the structure of the meat. Because papain is a cysteine protease, it can degrade collagen fibers and connective tissue proteins. It degrades actomyosin and collagen into small molecules of peptides and even amino acids, which breaks muscle filaments and tendons and waist filaments, and makes meat. It becomes tender and smooth, and simplifies the protein structure so that the body is easy to digest and absorb after eating.
Biscuit loosener
Using the enzymatic reaction of papain, the protein of the dough is degraded into small molecules of peptides or amino enzymes, which reduces the stretching resistance of the dough, makes the dough softer, more plastic, reduces elasticity, and is easy to shape. The dosage depends on the processing method of the biscuit factory and the protein content in the dough. Studies have shown that it is better to add 0.6-10,000 units/g per kilogram of noodles.

COA

Items	Requirements	Results
Physical & Chemical
Appearance	White powder	Conform
Odor	Characteristic	Characteristic
Particle Size	98% pass 80mesh	Complies
Loss on Drying	≤5.0%	3.65%
Ash	≤5.0%	1.96%
Solvent Residue	Meet standard	Complies
Pesticide Residue	Meet standard	Complies
Microorganism
Total Plate Count	≤1000cfu/g	Conform
Yeasts and Molds	≤100cfu/g	Conform
Saimonella	Negative/25g	Conform
E.coli	Negative	Conform
Assay	98%	99.5%
Conclusion:This product conforms to the Enterprise standard.